Spiced lamb meatballs, roast apricots & fregula
Make the most of late-summer apricots in our moreish spiced lamb meatball casserole, baked with juicy roast apricots and fregula or giant couscous
Runner beans, chorizo & almonds
Serves 4
Easy
Prep:
Cook:
Growing runner beans in the garden? Enjoy them at their very best in the late summer in this stunning light lunch or starter with chorizo, eggs and almonds
Skip to ingredients
- 320g runner beanshalved
- 50ml olive oil
- 1 tbsp sherry vinegar
- 3 anchoviesfinely chopped
- ¼ large chorizo ringsliced
- 4 large eggs
- pinch of smoked paprika
- 30g flaked almondstoasted
- ¼ bunch of parsleyfinely chopped
Nutrition: Per serving
- kcal343
- fat29g
- saturates6g
- carbs3g
- sugars2g
- fibre2g
- protein17g
- salt1.2g
Method
step 1
Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.
step 2
Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.
step 3
Heat a dry frying pan over a medium heat and fry the chorizo for 2-3 mins until golden brown. Cook the eggs in a pan of simmering water for 6 mins 30 seconds. Drain, then rinse under cold running water to cool. Peel and halve.
step 4
Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.
